Gado Gado Salad - my version

Gado Gado salad is an Indonesian salad. It comes in many forms an version, so here is mine. I call it ‘empty the fridge salad’, whatever is lurking in your vegetable drawer, it might come handy. For a vegan version - leave out the soft boiled eggs

Ingredients (serve 4) Salad

1/2 a red spring cabbage

1 red pepper

3 carrots

2 handfuls of bean sprouts

1 red onion or 5 spring onions

1/2 cucumber

1/2 red chili

1 garlic

2 teaspoon finely chopped ginger

1 handful of cashew nuts

Fresh coriander

1 lemon

4 eggs

2 portions of noodles

Oil for frying

Dressing

3 tablespoon crunchy peanutbutter

2 tablespoon sweet chili sauce

1 tablespoon soyasauce

3 tablespoon boiling water

Method

Chop the cabbage. Cut carrot and cucumber into thin sticks. Chop the red pepper into strips and the onion into strips. Chop chili, garlic and ginger finely. Chop the cashew nuts roughly. Heat up a wok and roast the cashew nuts till they color. Heat up a pot of water, when it boils ad the noodles. Cook according to instructions (usually not more than a few minutes). Drain and rinse in cold water to avoid them gluing together. You can save water, if you use the boiling water from the noodles to boil the 4 eggs, they should still be a little soft in the midlle so aprox 7 minutes. For the dressing mix the crunchy peanut butter with sweet chili, soya sauce and juice of half a lemon, ad the boiling water till the dressing have a smooth consistency . In the wok heat up the oil and sweat the garlic, ginger and chili. Ad onion, cabbage and pepper and fry for a few minutes. Ad the beansprouts . Take off the heat - everything should still be crunchy.

Assemble the salad in a big bowl. First noodles then vegetable on top including the cucumber. Pour a little soya and a squeeze of lemon over. Sprinckle the casew nuts and fresh coriander over the salad. Cut the soft boil in half and serve with the peanut dressing.